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blueberry lemon cream scones

Recipe by
Diane Atherton

These scones are buttery, flakey, lemony, blueberry melt in your mouth good. Excellent with a cup of tea. I had the absolute pleasure of having lunch at a Tea Room with my daughter & my 3 year granddaughter (Lilly) a few weeks ago. We (including Lilly) were allowed to pick out our china tea cup and saucer. We were each served our own China Pots of tea. Of course Lilly's was a smaller pot, just her size. It was so much fun watching her try to be grown up as she put cubes of sugar in her tea and enjoyed scones. These scones brought back sweet memories of Lilly's first real tea party.

yield 8 serving(s)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For blueberry lemon cream scones

  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/3 c
  • 1 tsp
  • zest of small lemon
  • 1/2 c
    butter, frozen (i put a stick of butter in freezer overnight)
  • 6 oz
    blueberries, frozen
  • 1 lg
  • 1/2 c
    heavy cream
  • 1 tsp
    lemon extract
  • additional cream for brushing tops of scones
  • 1 c
    powdered sugar
  • 2 Tbsp
    butter, melted
  • juice from 1/2 of small lemon
  • 1/2 tsp
    lemon zest, grated
  • heavy cream

How To Make blueberry lemon cream scones

  • 1
    Preheat oven to 400 degrees. Line baking pan with parchment paper. Don't use a flat cookie sheet, as butter may run off into oven.
  • 2
    In a large bowl; whisk together flour, baking powder, sugar, salt and lemon zest. Grate butter and toss in flour until dough resembles coarse crumbs. NOTE: work fast with the butter as it will begin to soften with the warmth of your hands. As it get harder to handle the butter, just cut last bit of butter in to pea size pieces.
  • 3
    Add the frozen blueberries and toss in flour/butter mixture until well coated.
  • 4
    In a small mixing bowl; whisk together the egg, cream and lemon extract. Add to dry ingredient and stir just until combined.
  • 5
    Turn dough onto a floured surface and pat out into a 1 inch thick circle. Cut in half and then into quarters. Cut each quarter in half. There will be 8 scones. Transfer scones to parchment lined baking pan.
  • 6
    Brush scones with cream. Sprinkle with coarse sugar if desired. Bake for 18 to 20 minutes or until scones are golden brown.
  • 7
    Remove from oven and let scones begin to cool while preparing glaze. NOTE: I like mine a little warm.
  • 8
    Mix together the powdered sugar, melted butter, lemon juice and zest together. Add just enough cream to either drizzle or spread over scone. If too thick, add a little more cream, if too thin, add a little more powdered sugar. Hard to mess the glaze up. Spread or drizzle glaze over scones and enjoy!

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